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Email to Master Chef Don F. Easley Jr.      

    Blue Crab and Broccoli Enchilada

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    serves 4

    List of Ingredients

    1 pound blue crab claw meat
    1 cup shredded Cheddar cheese
    1 10 ounce package frozen chopped broccoli, thawed
    1 cup fresh whole kernel corn
    1 cup non-fat sour cream
    2 tsp ground cumin
    1 tsp ground oregano
    15 ounces enchilada sauce, divided
    8 6-inch, flour tortillas


    Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces of the enchilada sauce; mix well.
    Place the tortillas on a plate, cover and microwave on high for 1 minute. Remove tortillas and place equal amounts of the crab mixture on each and roll up.
    Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce.
    Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling.
    Remove from oven and let stand for 2 minutes.




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